Spinach.
As spinach harbours insects, and is often gritty, wash it in two or three waters; then drain it on a sieve. Some boil it in very little water, but this is not a good way. Put a small handful of salt into the water, and when it boils, scum well; put in the spinach, and boil it quickly till quite tender, ten minutes will be enough. Pour it into a sieve, then squeeze between two plates or trenchers, chop fine, and put it into a small saucepan, with a piece of butter and a little salt. Stir with a spoon, five minutes over the fire, spread in a dish, score nicely, and serve it hot.—Spinach, Sorrel, and Chicory, may be stewed, the two former in equal portions together, or all separately, for fricandeaus. Wash, pick, and stew very slowly, in an earthen vessel, with butter, oil, or broth, just enough to moisten them.—Or: do not put any liquid at all, but when tender, beat up the sorrel, &c. &c. with a bit of butter.
Spinach au Gras.
When boiled, pour through a sieve and press it, to squeeze the water out; put a large piece of butter or dripping into a saucepan, and, when it has melted, put in some sippets of toasted bread for a few minutes, take them out and put in the spinach chopped fine, and a little good gravy of the day before, or out of the dripping-pan, if you be roasting meat, or some good broth, pepper, salt, nutmeg, and flour; simmer a few minutes, and serve with the toasts round it. Au Sucre.—Having boiled and squeezed all the water from spinach, chop, and put it into a saucepan with a good sized piece of butter, pepper, salt, nutmeg, and a little flour. Shake the saucepan over the fire a few minutes, then put in some cream or very good milk, to moisten the spinach, and 2 or 3 lumps of sugar, according to taste. Simmer very gently, and serve it garnished with toasts.
Asparagus and Sea Kale.
Scrape the stalks quite clean, and throw them into a large pan of cold water. Tie them in bundles of equal size with tape, not string, as that is likely to break off the heads; cut the ends of the asparagus even, and having a pot of boiling water ready (it ought to be scummed when the water boils), put in the bundles. When the stalks are tender, the asparagus is done; but loses flavour by being a minute too long in the water; indeed, it is the only one which will bear being a little firm. Before it is done, toast the round of a loaf, dip it into the boiling water, lay it in a dish, and the asparagus on it. Serve melted butter with asparagus and kale. The French, when the butter is melted, beat up the yolk of an egg, and stir in it, by degrees, a small quantity of vinegar, enough to flavour it; stir well for two minutes over the fire, and it is an excellent sauce for asparagus, or any green vegetable.
Cauliflower and Brocoli.
Choose middling sized ones, close and white, trim off the outside leaves, and cut off the stalks at the bottom. Strip off all the side shoots, peel off the skin of the stalk, and cut it close at the bottom. Boil and scum the water, then put the vegetables in; cauliflower will be done in fifteen or twenty minutes, and spoiled if it boil longer. Brocoli in from ten to fifteen minutes. Lift out of the water with a slice. Serve melted butter. Both may be served on toasts, and the sauce for asparagus served with them, either for the second course or for supper.
Cauliflower with Parmesan.
Boil nicely and place it in a dish (not a close one), grate cheese over, and then pour white sauce over. Brown it, grate more cheese, then pour more white sauce over. Brown it again before the fire, or with a salamander. Serve it with white sauce, or melted butter in a dish.